Signs of Spoilage in Home Canned Food

Signs of Spoilage in Home Canned Food

When preserved correctly, homemade canned foods won't go bad, ever. But realistically speaking, the food can last for at least two to five years easily without compromising on the taste or nutritional value.

How to fix Hosta Center Die-Out

How to Fix Hosta Center Die-Out

Also Known as Fairy Ring

Hosta center die-out is sometimes referred to as "clump die-back" and “fairy ring.” The latter is a nickname given to this problem that is said to result from fairies dancing in the middle of the plant.

It's a common problem with hostas since they are a very long-lived perennial, but this problem can be easily remedied. 

Fruit Prep for Making Jellies

Fruit Preparation for Making Jellies

The water bath is the simplest method for canning and is suitable for most high acid harvests, including fruit and pickled vegetables.

Free Printable Pressure Canning Steps in PDF

The following instructions are for water bath canning the follow fruits, then how to process them in five easy steps!

How to Prepare Each Fruit

  

Apple

Wash, stem and cut into chunks. (Do not core.) Combine apples and three cups of water in a stainless steel or enameled Dutch oven. Cover and simmer for ten minutes. Crush and simmer five more minutes.



  

Berries

Wash. Crush one layer at a time with a potato masher in a stainless steel or enameled Dutch oven. Cover and bring to a simmer. Simmer five minutes.

Free PrintOut of 

Cherries


Dark Sweet Cherries

Remove stems. Pit and chop. Cover and bring to a simmer in a stainless steel or enameled Dutch oven with six tablespoons of water and two tablespoons of lemon juice. Simmer ten minutes.


Tart Red Cherries

Remove stems. Pit and chop. Cover and bring to a simmer in a stainless steel or enameled Dutch oven with six tablespoons of water. Simmer ten minutes.


  

Currants


Wash. Crush one layer at a time with a potato masher in a stainless steel or enameled Dutch oven. Cover and bring to a simmer with ten tablespoons of water. Simmer for ten minutes.

  

Grapes

Wash. Crush one layer at a time with a potato masher in a stainless steel or enameled Dutch oven. Cover and bring to a simmer with ten tablespoons water. Simmer ten minutes.


  

Plums


Halve, pit and finely hop. Cover and bring to a simmer with ten tablespoons water in a stainless steel or enameled Dutch oven. Simmer ten minutes.


  

Strawberries


Wash. Crush one layer at a time with a potato masher in a stainless steel or enameled Dutch oven. Cover and bring to a simmer. Simmer five minutes.

            The Five Easy Steps

Step 1

Prepare chosen fruit according to the chart above. Pour prepared fruit mixture through a wire mesh sieve lined with three layers of damp cheesecloth into a bowl.

Let drain two to four hours or until juice measures three cups. To avoid cloud jelly, do not press of squeeze fruit mixture.

Step 2


Combine fruit juice and four tablespoons of Ball Classic Pectin in a large stainless steel or enameled saucepan. Bring the mixture to a rolling boil that cannot be stirred down over high heat, stirring constantly.

Step 3


Add three and one third cups of sugar, stirring to dissolve. Return to a full rolling boil. Boil hard one minute, stirring constantly. Remove from the heat and skim the foam.

Step 4


Ladle hot jelly into a hot jar, leaving one quarter inch headspace. Place jar in boiling water canner. Repeat until are jars are filled.

Step 5

Process jars for ten minutes, adjusting for altitude.

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Water-bath canning, also called boiling water bath, is the easier method of canning that lets you store homemade jars of jam, pickles, and tomato sauce.

So if you're canning your own home grown fruit or taking advantage of those sales, by processing your fruits, you can lock in the fresh flavor for a full year and longer!

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Other Canning Articles:

15 Common Questions Answered About Canning

Pressure Canning Check List of Items Needed  Printable

List of Items Not Safe to Can

The Role of Vinegar in Canning

The Importance of Headspace in Canning

Signs of Spoilage in Home Canned Foods

Prep for Making Fruit Jellies and Five Steps to Waterbathing

Why Canning Jars Break

Reasons for Loss of Liquid in Canning - Siphoning

Canning Jar Sizes and Their Uses

Reasons Canning Jars and Contents Darken

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Grow Milkweed for the Monarchs

Growing Milkweed for the Monarch Butterflies

The first time I saw a Monarch butterfly up close in my garden, I was completely awestruck by its grace and beauty. Their bright orange wings and solid black borders make the Monarch butterfly one of the most recognizable butterflies. And they are, without a doubt, little migrating miracles.

Are Hostas Drought Tolerant?

Reducing our dependence on water is one way gardeners love to be eco-friendly, so it comes as no surprise that drought-tolerant plants continue to be in high demand.

But are all hostas really drought tolerant? The answer is yes, and no.

The Role of Vinegar in Canning

Which Vinegar to use in Canning

The Role of Vinegar

If you have been looking into the process of canning your own food, you've undoubtedly noticed a lot of talk about safe canning.  Some of the most-asked canning questions relate to the correct use of vinegar.

  

Winter Care for your Potted Hostas!

A frequent question we get is, will hostas survive over the winter in pots, or, how can I winterize my potted hostas?   Although hostas are very forgiving plants, hostas in pots do need some care over the winter. 

Hostas need a six-week period of temperatures below 40 degrees for their winter sleep. But since during this time the potted hostas can be exposed to several freezes and thaws, they need extra care to prevent damage to their roots.